Replaces 50-75% margarine
A grapeseed oil gel structured with wax and bovine bone protein, partially replacing margarine in cookies while maintaining sensory quality and promoting β' crystal formation.
Chen, Jingya · Yazhi, Liu · Yang, Yi · Lu, Shiling · Dong, Juan · Wang, Jingyun · Wang, Qingling
International Journal of Biological Macromolecules 2025
DSC shows melting temperature above 45 °C for oleogels and blends
Crystallization peak appears at ~50 °C
Full replacement results in significant color difference (ΔE > 6)